Brunhilda Brau - Dusseldorf Alt - Beer Recipe - Brewer's Friend

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Brunhilda Brau - Dusseldorf Alt

176 calories 20.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Seven Barrel Brewery Brewer's Handbook
Calories: 176 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Monday March 2nd 2015
1.053
1.016
4.8%
9.8
14.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 lb German - Pale Ale2.75 lb Pale Ale 39 2.3 35.3%
1 lb German - Munich Dark1 lb Munich Dark 37 15.5 12.8%
0.25 lb German - Wheat Malt0.25 lb Wheat Malt 37 2 3.2%
0.25 lb United Kingdom - Dark Crystal 80L0.25 lb Dark Crystal 80L 33 80 3.2%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 3.2%
3.30 lb Dry Malt Extract - Light3.3 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 42.3%
7.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.09 oz Spalt0.0935 oz Spalt Hops Pellet 4.5 Boil 90 min 1.25 8.5%
0.44 oz Spalt0.436 oz Spalt Hops Pellet 4.5 Boil 45 min 5 39.8%
0.57 oz Spalt0.565 oz Spalt Hops Pellet 4.5 Boil 15 min 3.5 51.6%
1.09 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp irish moss Fining Boil 15 min.
 
Yeast
Wyeast - European Ale 1338
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 496 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 0.75-0.875 cup      
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Soft = 1.5tsp gypsum & 0.5tsp salt
Moderate sulfate = 0.5tsp gypsum & 0.5tsp salt
Moderate carbonate = 0.5tsp gypsum & 0.5tsp salt
High sulfate = acidify below pH 7.2
High carbonate = boil & acidify below pH 7.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 qt Infusion -- 150 °F 60 min
6 qt Sparge -- 172 °F 5 min
10.666 qt liquor -- -- 165 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.    
Water added to kettle 2.31 9.3  
Mash volume with grains 2.67 10.7  
Grain absorption losses (steep / mash) -0.56 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 1.5 6  
Volume increase from sugar/extract (late additions) 0.26 1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates -0.53 g | -2.1 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 2.31 9.3
Equipment Profile Used: System Default
 
Notes

Mash in to 150°F with 6 qts of liquor at 165°F. Cover and hold for 1 hour. Sparge with 6 qts liquor at 172°F. Top up kettle with 10.6 qts 165°F liquor. Add extract and bring to a boil.

Kettle schedule per above add last Spalt and Irish moss at 75 minutes into boil. Kettle knockout at 90 min.

Cool and pitch yeast.

Ferment at 60-68°F. Transfer to secondary after 4-8 days. Condition at 35-55°F for 3-6 weeks.

Prime with 3/4-7/8 cup corn sugar and bottle condition for 2 months < 60°F.

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  • Last Updated: 2015-03-02 21:24 UTC